Pumpkin Sausage Soup

Pumpkin Sausage Soup

I have been slacking. My family went on vacation, and I have not had the opportunity to add any new recipes here. Bad Me. Bad Bad Bad Me!

In order to make amends, dear readers, I am adding a delicious fall soup. If you are planning a Halloween Party, or have to bring something to Thanksgiving, or a Autumn Potluck, then this is your recipe. This makes a HUGE pot of soup. Make it in the BIGGEST pot you have. I use my big 5 quart chili pot, but I would use a bigger one if I could, I have about two inches of room in mine. The main ingredient is abundant now-- pumpkin. Oh pumpkin how I love thee. 4 net carbs of delicious orange puree, all from veggies... mmmmm...

pumpkin...

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Pumpkin Sausage Soup

Makes approx 16 cups

4.4 net carbs per cup, 4.1 from veggies

2 lbs ground Italian sausage, 1 hot 1 mild

5 garlic cloves

1 small onion

3 tablespoons Italian Seasoning

1 large package sliced mushrooms (about four cups)

2 32oz cans pureed pumpkin (PLAIN PUMPKIN!)

6-8 cups chicken broth (depending on how soup-y you like it)

2 cups heavy cream

1 cup of water, divided in two 1/2 cups

1/4 tsp nutmeg

1 teaspoon salt

1 teaspoon black pepper

1 stick butter, divided into 1/3

In your stock pot, melt 1/3 of your butter and brown both packages of Italian sausage. Remove from pot and set aside. Add another 1/3 of your butter and brown onions and garlic until soft and translucent. Add mushrooms and cook until soft. Use 1/2 cup of water to de-glaze the pan and scrape all of the yummy stuffs off the bottom of the pot. Add in the pumpkin and mix well. Stir in the chicken broth. Let simmer for about 15 to 20 minutes. Turn up the heat to medium, add the cream and remaining 1/2 cup of water and the last 1/3 butter. Add in the spices and salt. At this point, you can add more water or chicken broth if you like your soup thinner, or just top with some Italian blend cheese and enjoy!